2 c. water
1 onion the size of an orange
4-5 cloves garlic, unpeeled
3 1/2-4 lb. rolled beef roast

Put water into your slow cooker with the onion and garlic. Place the roast in with it's widest end down (if the roast comes above rim of slow cooker you can cover the container in foil or use an inverted Pyrex bowl for a few hours, til cooking allows the roast to shrink). Cook on HIGH for 2 hours and on LOW for 14 hours or til roast is fork tender. Remove roast from broth and let stand on serving platter, covered in foil, while you prepare the gravy from the broth. Slice the roast into 1 inch thick slices and overlap them on an attractive platter to serve.
(Serves 6)

Note: Rob said he would roast enough garlic cloves to garnish the outside rim of the platter and sprinkle chopped chives or the chopped green end of 1-2 green onions over the entire platter. A bowl of garlic mashed potatoes would be mighty fine with this would give more for the gravy to do!


3 1/2 c. reserved broth or use 2 cans beef broth (14 1/2 oz. ea.)
1 T. beef bouillon powder
2/3 c. Bisquick
1 T. onion powder

Put all ingredients as listed into blender and blend on high speed til smooth (about 1 minute). Pour mixture into a medium saucepan and cook, stirring constantly over medium heat, til gravy thickens and becomes smooth (about 5 minutes).
(makes about 5 cups of gravy)

NOTE: 1 T. Kitchen Bouquet liquid may be added to finished gravy to give it a richer brown color and stronger flavor.

Crock Pot Beef Roast with Beef Gravy recipe is published in our November, 1996 Menu Minder.